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Red Wine Beef Stew with Mushrooms and Pearl Onions
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 carrots, sliced into rounds
  • 8 ounces cremini mushrooms, quartered
  • 1 cup pearl onions, peeled

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Pour the red wine and beef broth over the meat.
  • Stir in the tomato paste, minced garlic, thyme sprigs, salt, and black pepper until the tomato paste dissolves.
  • Add the sliced carrots, quartered mushrooms, and pearl onions on top.
  • Cover the slow cooker and cook on low for 8 hours.
  • Remove the thyme sprigs before serving.

Notes

For a thicker sauce, remove the lid during the last hour of cooking. Pearl onions stay intact best when added whole rather than chopped. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth if needed.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board